Two chefs preparing food

The Culinary Arts program provides an opportunity for students to learn the necessary skills to begin or enhance a career in the hospitality industry, the nation’s largest retail employer. The Culinary Arts degree consists of a minimum of 64 credits in program requirements program electives and general education.

For more information about Culinary Arts, please visit the program page.

Degree Requirements

Field of Study Code: CULIN.AAS.CUART

Program Requirements
CULIN 1101Introduction to Culinary Arts3
CULIN 1102Regional American Cuisine3
CULIN 1103Fast Casual Dining Operations2
CULIN 1108Culinary Measurements & Conversions2
CULIN 1109Culinary and Baking Nutrition1
CULIN 1120Sanitation1
CULIN 1171Baking Fundamentals3
CULIN 1172Pastry Fundamentals3
CULIN 2152Food, Beverage and Equipment Purchasing3
CULIN 2153Garde Manger2
CULIN 2205International Cuisine3
CULIN 2210Contemporary a' la carte Cuisine4
CULIN 2863Internship (Career & Technical Ed)3
HOSP 1100Introduction to the Hospitality Industry3
HOSP 1121Supervision in the Hospitality Industry3
HOSP 1151Restaurant Service and Sales2
HOSP 1152Advanced Restaurant Service2
Program Electives
Select three credits from any course in the Culinary Arts or Hospitality and Tourism program 13
General Education
Select 18 to 22 credits 118-22
Total Credits64-68

In addition to the courses listed above.

General Education Requirements

For general education requirements for the A.A.S. degree, please visit the A.A.S. degree catalog page.

Suggested Semester Sequence

Please note: A student's readiness to perform college-level coursework is based on the student's placement test and/or ACT scores. Below 1000-level coursework may be required prior to the student taking courses in the suggested sequences below.

This is a typical program map; please meet wit a Faculty or Program Advisor to discuss the details.

Plan of Study Grid
First SemesterCredits
ENGLI 1101 English Composition I 3
CULIN 1120 Sanitation 1 1
CULIN 1101 Introduction to Culinary Arts 3
CULIN 1108 Culinary Measurements & Conversions 2
CULIN 1109 Culinary and Baking Nutrition 1
HOSP 1100 Introduction to the Hospitality Industry 3
Second Semester
Gen EdMathematics 3
CULIN 1102 Regional American Cuisine 3
CULIN 1103 Fast Casual Dining Operations 1 2
CULIN 2153 Garde Manger 2
HOSP 1121 Supervision in the Hospitality Industry 3
Summer Semester
SPEEC 1100 Fundamentals of Speech Communication 3
Gen EdPhysical and Life Sciences 4
HOSP 1151 Restaurant Service and Sales 2
Third Semester
Gen EdSocial and Behavioral Sciences 3
ElectiveCulinary Program Elective 3
CULIN 1171 Baking Fundamentals 1 3
CULIN 2205 International Cuisine 1 3
HOSP 1152 Advanced Restaurant Service 1 2
Fourth Semester
Gen EdHumanities and Fine Arts 3
CULIN 2152 Food, Beverage and Equipment Purchasing 3
CULIN 1172 Pastry Fundamentals 1 3
CULIN 2210 Contemporary a' la carte Cuisine 1 4
CULIN 2863 Internship (Career & Technical Ed) 3
 Total Credits65

Course has a prerequisite or concurrent enrollment.

Program Milestones

First Semester

  • Consider joining or visiting with a professional, cultural or interest-based Student Club.

Second Semester

  • If you have not done so yet this semester, it is important to make an appointment with a Faculty or Program Advisor to discuss your future academic progress.